Pour boiled water, cooled to160°F, over matcha and whisk until thick and frothy.
Add avocado, maple syrup, coconut cream, vanilla extract, lemon juice and salt to a blender or food processor and blend until just incorporated. Add matcha, blending for 10 seconds more.
Pour mixture into a bowl and refrigerate for 30–60 minutes or overnight.
Scoop into a cup and enjoy as is, or top with Butterfly Pea Flower Cream.
Butterfly Pea Flower Cream*
Seep 1 tbsp Butterfly Pea Flower Powder in 1 tbsp hot water for 10 minutes. Allow to cool before straining and mixing with ¼ to 1 cup coconut cream.
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Summer Teas
